SHELF-LIFE OF PASTEURIZED PROCESS CHEESE SPREADS MADE FROM CHEDDAR CHEESE MANUFACTURED WITH A NISIN-PRODUCING STARTER CULTURE

被引:30
作者
ROBERTS, RF [1 ]
ZOTTOLA, EA [1 ]
机构
[1] UNIV MINNESOTA, DEPT FOOD SCI & NUTR, MINNESOTA S DAKOTA DAIRY FOODS RES CTR, ST PAUL, MN 55108 USA
关键词
CHEESE SPREADS; NISIN; SPOILAGE; SHELF-LIFE;
D O I
10.3168/jds.S0022-0302(93)77515-3
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
Cheddar cheese made with a nisin-producing starter culture and Cheddar cheese made with a commercially available starter culture were used to manufacture pasteurized process cheese spreads at low and high moisture percentages (53 and 60%, respectively). Composition did not differ between spreads of similar moisture content with and without nisin. The nisin contents of cheese spreads were 301 and 387 IU/g at the high and low moisture percentages, respectively. Nisin was not inactivated by the thermal process used during cheese spread manufacture. Shelf-life of pasteurized process cheese spreads was determined during storage at 22 and 37-degrees-C. Low moisture cheese spreads with nisin had a longer shelf-life than corresponding cheese spreads without nisin when cheeses were incubated at either temperature. High moisture cheese spreads with nisin had a longer shelf-life than control spreads when cheeses were incubated at 22-degrees-C. However, shelf-life did not differ between high moisture spread with nisin and cheese spreads without nisin when cheeses were incubated at 37-degrees-C.
引用
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页码:1829 / 1836
页数:8
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